*** Baja Citrus Chicken Fajitas

• 1 lb chicken boneless, skinless chicken thighs, trimmed of visible fat
• 3 Tbsp orange juice (about one orange's worth)
• 2 Tbsp olive oil
• 1/2 tsp orange or lime zest
• 1 Tbsp lime juice (about 1/2 lime's worth), other half of the lime sliced and reserved for garnish
• 1/2 tsp dried cilantro leaves
• 1/2 package McCormick Grill Mates Baja Citrus Marinade (1 POINT)
• 1 jalapeno, sliced
• 1/2 large onion, sliced thinly
• 1/2 yellow bell pepper, sliced thinly
• 2 gloves garlic, sliced thinly
• 8 taco (not burrito)-size flour tortillas (look for ~80 cal each)
• fresh cilantro (for garnish)
• 1 cup light sour cream
• 1 cup hot salsa or pico de gallo

Trim visible fat from the thighs, then place them in the freezer for about 15 minutes to firm them up. Slice them across the grain to get 1/4" thick slices.

Mix the orange juice, olive oil, zest, lime juice, dried cilantro, and marinade seasoning together to form the marinade. Mix the sliced chicken in with the marinade and refrigerate for at least 15 minutes (up to 2 hours).

Meanwhile, slice the jalapeno, onion, bell pepper, and garlic. Pull the leaves off of the cilantro to prepare for garnish.

Once the chicken has marinated, pull it out and place it into a large skillet over medium-high heat to brown. Reserve any excess marinade and juices from the chicken. 

Meanwhile, start another skillet on medium-low to heat the tortillas.

When the chicken is mostly cooked, toss in the vegetables and pour the remaining marinade over the mixture. Let cook to soften the vegetables slightly and finish cooking the chicken.

When the mixture is ready, place 2 Tbsp of sour cream and salsa/pico de gallo into each tortilla and top with mixture. Enjoy!

Makes 4 servings, 11 WW PointsPlus each (not including tortillas).